Tiger Fudge

A few years ago my husband and I spent our New Years holiday in Blue Ridge Georgia, it is a truly lovely little town. While we were there we tried all kinds of local foods and restaurants and one of our favorites was a local fudge shop that sold a great selection of confections. He is a huge peanut butter and vanilla fan, I'm a chocolate lover at heart, so the one fudge we could agree on was tiger fudge. It meets all of our favorite flavors into one treat; a decadent, tri-layer fudge of delicious peanut butter, vanilla and chocolate. For quite a long time now I have been wanting to try my hand at recreating it and last Friday I finally did. Oh my wow – this fudge turned out amazing! and I'm not just tooting my own horn here. First off, the recipe is super easy; so if I can make it, you can make it. I love the smooth creamy layers of fudge, you can eat them all at once or in sections if you're a purist. But the good honest truth is you need to try this fudge; I hope you'll enjoy!

Ingredients:

1 14 oz can sweetened condensed milk
1/2 c white chocolate chips
1/2 c peanut butter chips
1/2 c dark chocolate or semisweet chocolate chips
3 Tbs coconut oil
2 dashes salt, for the chocolate and vanilla layers

Directions:

Line a small glass baking pan with parchment, I used my Pyrex 7"x5" pan, but a small square pan will work too; final thickness will vary. In a small saucepan add 1/3 of the can of sweetened condensed milk, the white chocolate chips, 1 Tbs of coconut oil and a dash of salt. Melt the ingredients over low heat, stirring until smooth. Transfer the vanilla mixture into the bottom of the parchment lined pan and smooth out, place in fridge to cool. In the same saucepan add 1/3 of the can of sweetened condensed milk, the peanut butter chips and 1 Tbs of coconut oil, melt and stir until smooth. Spread the peanut butter mixture over top of the set vanilla layer, return the pan to the fridge to set. In the same saucepan add the remaining 1/3 of the can of sweetened condensed milk, chocolate chips, 1 Tbs coconut oil and a dash of salt; melt and stir until smooth. Spread the chocolate layer over top of the peanut butter and return the pan to the fridge to set. Chill for 1-2 hours. Cut into squares and serve.

* If you are in a hurry I would recommend using the freezer instead of the fridge, but don't forget about it! I found that the fudge as whole sets more evenly and quickly if you chill it during the melting process and after each additional layer is added. As you may be able to tell from the photo, I was impatient at first, so my vanilla layer set softer than the others, next time I will take my time and chill after each layer!

Yields 20-30 pieces of fudge

Recipe adapted from Black and White Toasted Coconut Fudge by Sarah Shilhavy